Mango Chili Jam

This is a classic I use all the time when I am cooking really nice fish. Perfect for Wild Baramundi or Atlantic Salmon. Its for those really strong tasting fishes to give it a bite and a taste you wont soon forget!


What you will need:

2 Ripe Mangoes

3 Red Lombok Chillies deseeded

2 cups White Sugar

1/2 cup water

1 tbs finely chopped dill

1 tbs white vinegar



What to do:

  1. Roughly dice the Mango ensuring to remove all the peel and add to a large heavy base pot.
  2. Deseed and finely slice the Lombok Chillies and put them in the pot with the Mango.
  3. Add in the remaining ingredients and bring the boil, then reduce the heat and simmer for 15-20 mins.
  4. Once the mixture has reduced by half turn off the heat and set aside.

5.  Prepare some preserving jars or airtight containers and once cooled store in the fridge this is a MUST HAVE in the fridge and will last 3 months

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